The importance of making chicken stock
Other than learning how to use a knife, making chicken stock is one of the first things you learn in culinary school. Whether it be chicken stock, beef stock, vegetable stock, fish stock, etc., the reason making good stock is the first thing taught in culinary school is because it’s so darn important. You can use good stock in sauces, soups, braising liquids, poaching liquids, steaming, etc,.
Essentially, stock can be used in almost every cooking technique. That’s also why it’s such a pain in the ass to make. In its simplest form, stock is flavor extraction. When you’re making bone broths it is also collagen extraction. Cooking is done in layers and stock is one of the most important base layers in cooking for almost all world cuisines. Now if you think about it, if you start with a bad base layer (stock) it’s nearly impossible to create a good end product. That’s why starting with the best stock is so crucial when you begin cooking and adding layers to your dishes.
This video is a very large batch of chicken stock so I’m gonna give you a more realistic recipe for home cooking. The technique is the same regardless of the amount you’re making.
Chicken Stock
- 3 chicken carcasses
- 3 gallons water
- 2 yellow onion
- 1/2 bunch celery
- 3 medium sized carrots
- 5 cloves garlic
- 3 sprigs rosemary
- 10 sprigs thyme
- 10 parsley stems
- 20 peppercorns
- Add chicken bones and water together and bring to boil. Simmer for 3 hours
- Add the rest of the mirepoix and aromatics. Simmer for another 3 hours
- Strain stock in a fine mesh chinois
- Use immediately or cool to 40 degrees within 4 hours. Use within 3 days.
- (Optional) freeze for up to 6 months
Personal Notes:
You may have to add water at some point during the cooking if your flame is up too high and the stock is reducing too fast. This is ok and perfectly normal, but don’t add too much water or you will dilute the flavor. Essentially you want the water to be about 2-3 inches above the bones at all times. This also varies on the size of pot you’re using but use you common sense.
Sometimes you can add scraps such as mushroom stems and other aromatic food waste to the stock but be sure to not add bitter or pungent ingredients such as potato peels. When first starting out, stick to the basic recipe until you build some flavor profiles and add accordingly.
Now you have fresh, homemade chicken stock that you can use in all sorts of different dishes. You can use this chicken stock recipe as a superior alternative to anything store bought and you don’t have to use those high-sodium bases either. Chicken stock is also chock full of collagen and nutrients from the aromatics that are great for your skin and bones. It’s fresh, all-natural deliciousness that will make your food much more unique and better all around. Enjoy!
